Recipes posted a year ago:
These grilled chicken skewers have a great mix of flavors, and the prep is really easy. If you don’t have metal skewers, then be sure to soak your bamboo skewers at least 30 minutes prior to using so they won’t burn when on the grill.
- 4 skinless boneless chicken breasts
- 1-3/4 cups coconut milk
- 3 tbsp rice vinegar
- 1 cup cilantro, leaves and stems coarsely chopped
- 1 shallot, coarsely chopped
- 4 tbsp extra virgin olive oil
- juice of 1/2 lemon
- 2 tsp garam masala
- 1 tsp dry mustard
- 1 tsp sea salt
- 1/2 tsp whole anise seed
- 1/2 tsp paprika
- 1 tsp coarse ground black pepper
- 2″ piece fresh ginger, peeled and chopped
Start out with a blender or mid-sized food processor. Don’t underestimate the volume of all your ingredients (I did the first time, and this little processor we’ve got didn’t get it done). Add in the coconut milk, rice vinegar, shallot, ginger, lemon juice, and all the spices. Blend to combine and to puree the shallot and ginger.
Add in the cilantro and pulse a few times to fully combine and to mince the cilantro up a bit more (you still want it to be a bit chunky). Reserve about 1-1/2 cups of the marinade in a sealed container in the refrigerator to use as a dipping sauce.
Slice the chicken breasts lengthwise to make 8 pieces roughly 1-1/2″ wide by 3/4″ thick. Thread them onto metal skewers and arrage half of them in a single layer in a 13×9 glass baking dish.
Spread about half of the marinade mixture over the first layer, then lift them slightly to allow some to spread underneath. Arrange the remaining skewers on top and spread the rest of the marinade (make sure you’ve still got some reserved in the fridge) over the top. Cover and refrigerate for at least an hour, and up to about 4 hours.
Start the grill and begin heating to medium-high heat (about 380 degrees). Pull the chicken out of the fridge to allow to come closer to room temperature as the grill warms up. Once the grill is at temperature, cook the skewers until they reach an internal temp of 160 degrees – about 15~20 minutes on a indirect grill or 10~15 minutes over direct heat.
Serve warm with some of the reserved sauce spooned over the top, or eat right off the skewers using the reserved sauce for dipping. Dig in!
4 thoughts on “Coconut ‘Yogurt’ Chicken Skewers”
Tried this tonight. Was delish!
I let the chicken marinate overnight and it turned out great! I also cooked it in the over at 425* for 30 min or so. Came out perfect. Thanks for the recipe – it was very flavourful!
Had this for dinner tonight, great flavor, everyone loved it, thanks.
This recipe was a hit with my whole family. That is surprising given the picky eating of my kids.
We loved the complex flavors – somewhere between Thai and Indian cuisine. This one is going in my recipe box as a keeper.
Glad you liked it! Yes, it is definitely a hit with the kids. Thanks for the feedback!
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